Maple Glazed Squash and White Bean Medley

How to make it

1. 1

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper for easy cleanup.

2. 2

   Peel the butternut squash, scoop out the seeds, and cut it into bite sized cubes, about one inch in size. Thinly slice the red onion.

3. 3

   On the prepared baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper. Roast for 20 to 25 minutes, or until the squash is tender and lightly caramelized.

4. 4

   While the squash is roasting, drain and rinse the cannellini beans. Finely chop the fresh sage leaves. In a small bowl, whisk together the maple syrup and the chopped sage.

5. 5

   Once the squash and onion are roasted, remove the baking sheet from the oven. Add the rinsed cannellini beans to the sheet. Pour the maple sage mixture over the vegetables and beans. Toss gently to coat everything evenly.

6. 6

   Return the baking sheet to the oven for another 5 minutes, allowing the beans to warm through and the flavors to meld. Serve warm as a side or a light main dish.